Gluten free, dairy free, refine sugar free

 

Blood orange curd

​3 eggs

½ cup coconut sugar

6 tbs coconut oil

½ cup fresh squeezed blood orange juice

 

Sesame cookies

​1 cup tahini

½ cup coconut nectar

½ cup coconut sugar

1 tsp ground cardamom

1 egg

½ sorghum flour

1 tsp baking powder (gluten free)

Sesame seeds

 

Blood orange curd

In a stainless steel saucepan combine eggs, sugar, coconut oil, juice. Cook over medium heat whisking constantly. Cook until thickened and coats back of spoon. Remove immediately placing in a glass jar. Once cooled place in fridge will last 1 week in sealed container.

 

Sesame cookies

Pre heat oven to 180c. Line two trays with baking paper grease with baking paper.

In a large bowl combine tahini, coconut nectar, coconut sugar, cardamom and egg.

In a separate bowl combine sorghum and baking powder.

Add the flours and tahini mixture together.

Chill the dough for 30 minutes

Remove from fridge and roll 1 tbs size balls, roll in sesame seeds, place on lined trays and flatten slightly.

Bake for 14 minute or until golden.

Allow to cool.

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Spoon 1 tsp of curd on cookie and top with another.

Enjoy immediately!

Note - they can be stored in freezer for 2 weeks.